Recipes

At HideAway Haven we believe no one should feel deprived at breakfast time because of dietary requirements, restrictions or choices. We have a range of gluten free, lactose free, RAW and Vegan dishes which are sure to tempt you each and every morning of your stay with us.

In a heavy bottom soup pot heat up a little olive oil over medium flame. Add the sliced leek and saute until translucent. Add the carrot, celery and zucchini and cook for about 5 minutes until they start to soften.

Stir in the kale and silverbeet and sauté until wilted, about 5 minutes. Pour in the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.

Using a hand held immersion blender puree the soup to your liking, (I used the thermomix) adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt an red pepper flakes.

Serve with a drizzle of yoghurt, sprinkled with the seeds and garnished with coriander and chilli pepper slices.